Jollof Shepherd's Pie

Heat your oven to 180°C and get the potatoes on first - boil them in salted water for about 20 minutes until proper tender.

Drain the potatoes and mash them with a knob of butter and a splash of milk. Season with salt and white pepper, none of this lumpy business.

Heat the remaining butter in a large pan and cook the onions until soft, about 5 minutes.

Add the scotch bonnet and cook for another minute - this is where the magic happens. (Don't skip the pepper, but adjust to your family's heat tolerance)

Chuck in the mince and break it up properly, cooking until it's browned all over.

Drain any excess fat, then stir in the tomato paste and cumin. Cook for 2 minutes until fragrant.

Season the mince mixture well and tip it into a baking dish. Scatter the sweetcorn over the top.

Spread the mashed potato over everything, then top with the grated cheese.

Bake for 30 minutes until the top is golden and the edges are bubbling.